Indian Spinach and Sweet Potato Dal

•  1/2 pkt (17 g) Indian spice 
• 200 g red lentils 
• 1 onion, chopped 
• 200 g sweet potatoes, cubed 
• 100 g spinach leaves 
• 2 cups vegetable stock 
• 1 lemon, juiced

STEP 1

Sauté onion, 5 min. Add spice, sauté 1 min. 

STEP 2

Add sweet potatoes, lentils and stock. Bring to the boil, simmer 20 min. 

STEP 3

Stir in spinach, and season with lemon juice. 

HOW TO SERVE

Serve with rice or roti. Garnish with fresh thai basil or coriander. 

HINTS & TIPS

SIDES &CONDIMENTS

The addition of 400 ml coconut milk will give a creamier texture and taste. Add at step 2.

SWAPS & ALTERNATIVES

Veggie combos: for a chunky style dish, roast potatoes separately and add with spinach. 

Alternative: any type of lentil or pulse can be used.